Today I decided it was time to give the fridge a clearout - and found the last bit of the last homegrown pumpkin, leftover chicken stew from earlier this week and a half-used jar of roasted pepper spread.
I'd been going to make pumpkin chilli but had a rethink - and ended up with a sort of Moroccan soup.
Dice the pumpkin flesh and cook it in the chicken stew with some diced onion and a clove of garlic. When it's soft, squash with a potato masher.
Add a chopped up red pepper (mine had been lingering in the fridge while we were on holiday last week, so not looking too good), half a chopped chilli (aiming for a little heat not burning the inside of my mouth) and squashed up seeds from a cardamom pod. By this point, more water needed adding. Once the pepper started to soften I added a tin of chick peas and a heaped teaspoon of the roasted pepper spread, and just let it all heat through again.
It was delicious - spicy without burning my mouth. I'll have to make it again sometime.
No comments:
Post a Comment